1 onion, chopped
2 garlic cloves, minced
1 tsp ginger, grated
2-3 T Thai red curry paste (depending on spiciness, taste partway)
3 T peanut butter
2 large or 3 small sweet potatoes, peeled and cut into chunks (500-700g)
1 can of light coconut milk
1 can chickpeas, drained
5-7oz bag of spinach, chopped
1 lime, juiced
cooked rice, to serve
peanuts, to serve
Heat oil in a large pot and soften chopped onion for 5 mins. Add garlic and ginger and cook for 1 min until fragrant.
Stir in red curry paste, peanut butter, and sweet potato, then add coconut milk, about 7oz water, and chickpeas.
Bring to a boil, turn down the heat, and simmer for 25-30 mins or until the sweet potato is soft.
Stir in spinach and the juice of 1 lime, and season well with salt. Serve with cooked rice, and if you want some crunch, sprinkle over a few dry-roasted peanuts.
